Smoked Pork Chops with Garlic Butter
This smoked pork chops recipe is loaded with garlic, fresh herbs and lemon and is topped with an optional buttery garlic compound butter! When cooked low and slow, smoked pork steaks are tender, juicy and infused with a subtle smoky flavor.
Servings: 4 people
OPTIONAL: PORK CHOP BRINE
- 1 cup Apple Juice
- 1 cup Brown Sugar
- ½ cup Kosher Salt
- 4 Bone-in Pork Rib Chops (At least 1.5" Thick) (*Note 1)
- 2 small Lemons, Zested
- 1.5 tbsp Minced Garlic
- 2 tbsp Chopped Fresh Rosemary
- ½ tsp Kosher Salt
- 1 tsp Ground Black Pepper
- Optional Garnish: Fresh Parsley
GARLIC COMPOUND BUTTER
- ¼ cup Unsalted Butter, Softened (*Note 2)
- 1 Garlic Clove, Grated or Finely Minced
- ½ tbsp Chopped Fresh Rosemary
- ½ tsp Fresh Lemon Juice
- ½ tsp Ground Black Pepper
- ⅛ tsp Fine Sea Salt
OPTIONAL: PORK CHOP BRINE
Add the apple juice, brown sugar and salt to a large saucepan along with 1 quart of water. Bring to a low boil, stirring until the salt and sugar are dissolved.
Add 1 quart of ice water to quickly cool the brine. Transfer to a large container, along with the pork chops, and refrigerate for an hour. (*Note 3)
Pre-heat the grill to 225°F, making sure it's well greased. If using a manual smoker, aim to keep it between 200°F - 225°F. Add your wood of choice right before adding the pork chops.
Add the lemon zest, rosemary, garlic, salt and pepper to a small bowl and use your fingers to mix.
Pat the pork chops with a paper towel to dry. Coat evenly with the rub.
Transfer the pork to the grill and close the lid. Smoke for 45-90 minutes, or until the internal temperature reaches 135. Remove the pork from the grill and set aside.
REVERSE SEARING (2 OPTIONS)
SMOKER - Turn your grill up to high. Once heated, sear the pork for 45 seconds on both sides to brown. Remove and let rest 5 minutes before topping with the compound butter and serving.STOVETOP - Add enough oil (approx. 1-2 tbsp) to cover the bottom of a cast iron skillet and pre-heat over medium-high heat until it's scorching hot (it will start to smoke a little). This will take approx. 3-5 minutes. (*Note 4). Once heated, sear the pork for 45 seconds on both sides to brown. Remove and let rest 5 minutes before topping with the compound butter and serving.
Note 1- If you use any other cut, the cook time may change. Keep an eye on the thermometer as it may have a shorter, or longer, cook time.
Note 2 - Stick with unsalted butter, if you can. If you use salted butter, omit the salt from the compound butter recipe.
Note 3 - Pork chops will get mushy if brined too long. 30-60 minutes is the sweet spot.
Note 4- Reserve searing creates a LOT of smoke. Turn on the oven fan or open the windows to get ahead of it a bit. Expect it.
Calories: 413kcal | Carbohydrates: 7g | Protein: 36g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 460mg | Potassium: 689mg | Fiber: 2g | Sugar: 1g | Vitamin A: 418IU | Vitamin C: 30mg | Calcium: 62mg | Iron: 2mg